Crispy Chicken & Tomato Basil Sauce
Ingredients: (Makes 2)
- Chicken Breast 2 (125g or 4.4oz per breast)
- Egg 1
- Breadcrumbs 30g or 1oz
- Red Onion 1 small
- Parmesan Cheese 30g or 1oz
- Garlic Clove 2
- Paprika 1 tsp
- Balsamic Vinegar 1 tbsp
- Cherry Tomato 150g or 5.3oz
- Red Pepper 1, medium
- Rocket 2 handful
- Tomato Puree 1 tbsp
- Flour 1 tbsp
- Sundried Tomato Paste 1 tsp
- Basil 8 leaves
- Salt & Pepper 1 twist of each
- Garlic Powder ½ tsp
Instructions:
Heat 1 tsp olive oil in a pan over medium heat. Sauté the diced onion, chopped red
pepper, halved cherry tomatoes, crushed garlic, and chopped basil stems with a
pinch of salt and pepper for 5–7 minutes until softened.
Add the sundried tomato paste, tomato purée, and balsamic vinegar. Cook for
another few minutes, pressing down on the tomatoes to release their juices.
Simmer gently until thickened, adding a splash of water if needed. Stir in fresh basil
leaves. Season to taste and set aside.
Mix the breadcrumbs with smoked paprika, garlic granules, and 2/3rds of the
grated Parmesan. Place each chicken breast between baking parchment or cling
film and gently pound to an even thickness. Season with salt and pepper. Dredge
the chicken in the flour, dip into the beaten egg, and coat thoroughly with the
breadcrumb mixture, pressing firmly to adhere.
Preheat the air fryer to 195°C fan (380°F). Air fry the chicken for 15–18 minutes,
flipping halfway through, until golden, crispy, and cooked through (internal temp
should reach 75°C/165°F). Spoon the tomato basil sauce onto plates, place the
crispy chicken on top, and garnish with rocket and extra Parmesan.
